This recipe disappointed me, I found the dough to be very dry and crumbly and didn't work well into balls. It is really to bad, could have been an excellent batch of cookies!

Mine were in the oven for 40+ minutes and some were still slightly underbaked. They tasted alright, but probably won't make them again.

This is a wonderful cookie. Simple to make and delicious. They disappear quickly!

Really great recipe! I used strawberry jam, and the were perfect. My house mates and I all love them. I will definately try them out again and again. Thanks a bunch!

One of my favorite cookie recipes. I didn't have any trouble with the dough, but like another reviewer suggested, I did beat my butter and sugar until light and fluffy. I also decided to add lemon juice and the zest to the dough which gave the cookie a wonderful light lemony flavor. Thank you!

The recipe says it makes 3 dozen, but I only got 15 out of it. the cookies were decent. I like mine a little cakier so I put in the whole egg instead of just the yolk the second time I made them. The amout of butter in them was kind of disgusting to me. I think next time I'll just try a sugar cookie recipe and put the jam in the middle.

This is a fantastic cookie! It was pretty easy to make. Delectable! Thank you for sharing this recipe!

Ok, first of all, should the butter be cold or room temperature? I used room temperature and the cookie dough wasn't crumbly at all or even difficult to manage. BUT I did find that it didn't make anywhere near 3 dozen cookies. I ended up with 18 or so small cookies, about .5" in diameter balls. Tastes ok, but not quite what I was looking for tonight. Might make again.

This is my FAVORITE Christmas cookie out of the 30 dozen I do... I always use seedless raspberry preserves! Yummy.

Good cookies and look very pretty. I suggest you read reviewers' comments in the past carefully before trying out this recipe, especially the tips about how to manage this rather crumbly dough (creaming the dough until fluffy, and if necessary, dip your fingers in milk while shaping). I had quite a hard time shaping the dough because it was quite dry, but the dryness is necessary for the light texture of this cookie. Also, make individual cookie size as small as possible and round (do not flatten it) before baking, because they loosen flat a bit while baking. I will make them again for this Thanksgiving.

I added nutmeg and cinamon, the cookies were delicious! The dough seemed a bit hard to manipulate though.. might change the recipe a bit next time. ^^

These are wonderful. I followed the recipe except I used strawberry jam I made last summer and they were delicious.

This recipe is awesome! We've been testing recipes all week to surprise my mother with her favorite. One of them ended us with one giant cookie! Our first batch was rather large. My advice would be to keep the cookie size to a minumum when inserting in the oven. Great recipe! Thank you so much! I can't wait to see her face when she tries them!

I was happy to find this recipe. They taste great. I only gave it 4 stars because the dough is difficult to work. Thanks to all who gave tips on this. The milk works well. I made these with a Texas twist by using local pecans and Texas Red Plum Jam. About 15 years ago I made these and the jam caught fire in the oven. We've called them cookies flambe ever since and they are a great family tradition. Couldn't get to my recipe this year, and I like this one better.

My grandmother made a cookie just like this when I was a child only she rolled them in chopped walnuts, so I did the same. After reading about other people's trouble with the dough, I was apprehensive. But, if you really cream the butter and sugar and egg until it becomes light and you add the flour mixture slowly, maybe 13 cup at a time waiting until it is integrated, the dough comes out much smoother and easier to work with. Thanks for the memories.